Malic Acid

Description

Malic acid is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, peaches, pears, plums, and quince, and is present in lower concentrations in other fruits, such as citrus.

It contributes to the sourness of unripe apples. Sour apples contain high proportions of the acid. It is present in grapes and in most wines with concentrations sometimes as high as 5 g/L. It confers a tart taste to wine; the amount decreases with increasing fruit ripeness. The taste of malic acid is very clear and pure in rhubarb, a plant for which it is the primary flavour.